Vegan Mini Biscoff Cheesecakes Recipe
These Mini Vegan Biscoff Cheesecakes are a delightful no-bake dessert featuring a crunchy Biscoff cookie crust and a creamy, cashew-based filling sweetened naturally with maple syrup. Perfect for vegan and dairy-free diets, these bite-sized treats combine the warm, spiced flavor of speculoos cookies with a luscious vegan cheesecake texture. Ideal for parties or a special indulgence, they require minimal prep and set in the freezer for a refreshing finish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including freezing time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Crust
- 10 Biscoff cookies (or any other speculoos cookies)
- 1 tablespoon melted coconut oil
Filling
- 1 cup cashews (soaked in water for at least 4 hours)
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
- 1/4 cup Biscoff cookie spread (optional, for extra flavor)
Instructions
- Prepare the crust: In a food processor, blend the Biscoff cookies into fine crumbs. Add the melted coconut oil and pulse until well combined, creating a sticky crust mixture.
- Form the base: Press the cookie mixture firmly and evenly into the bottoms of mini cheesecake pans or muffin tins to form the crust layer. Set aside to prepare the filling.
- Prepare cashews: Drain and rinse the soaked cashews thoroughly. Place them into a high-speed blender or food processor for blending.
- Make the filling: Add coconut cream, maple syrup, vanilla extract, lemon juice, and a pinch of salt to the cashews. Blend everything until the mixture is smooth and creamy with no lumps.
- Enhance flavor (optional): If using, add the Biscoff cookie spread to the blender and pulse again to incorporate it evenly into the filling, enhancing the biscoff flavor.
- Assemble cheesecakes: Spoon the creamy cashew mixture evenly into the prepared crust-lined tins. Smooth the tops gently with a spatula for an even surface.
- Freeze to set: Place the assembled mini cheesecakes in the freezer and allow them to set for at least 4 hours, preferably overnight, until firm.
- Serve: Remove from the freezer and let the cheesecakes thaw at room temperature for 5-10 minutes to soften slightly before serving.
Notes
- Soaking cashews for at least 4 hours softens them for a smoother filling.
- Use a high-speed blender or food processor for best results when blending cashew filling.
- If you don’t have Biscoff cookie spread, the recipe still tastes great without it.
- The recipe is naturally vegan and dairy-free, making it suitable for those avoiding animal products.
- Let cheesecakes thaw slightly before serving for a creamy texture rather than frozen solid.
Find it online: https://oliviabakes.com/vegan-mini-biscoff-cheesecakes-recipe/
